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crack potatoes

🥔 Crack Potatoes

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Prep Time 10 minutes
Cook Time 44 minutes
Servings: 8
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 32 oz bag frozen diced hash browns (thawed)
  • 2 cups sour cream
  • 1 10.5 oz can cream of chicken soup (or cream of mushroom for vegetarian)
  • 1 1 oz packet ranch dressing mix
  • 2 cups shredded cheddar cheese
  • 6 slices cooked bacon crumbled
  • 1/2 cup green onions sliced
  • Salt & pepper to taste
  • Optional: 1 cup crushed Ritz crackers or cornflakes + 2 tbsp melted butter for topping

Method
 

  1. Preheat Oven:
  2. Set to 350°F (175°C). Grease a 9x13-inch baking dish.
  3. Mix Base:
  4. In a large mixing bowl, combine sour cream, cream of chicken soup, and ranch dressing mix. Stir until smooth.
  5. Add Potatoes:
  6. Fold in hash browns, cheddar cheese, half of the bacon, and half of the green onions. Mix well.
  7. Bake:
  8. Spread mixture evenly into the prepared baking dish. Bake uncovered for 40–45 minutes until hot and bubbly.
  9. Top & Finish:
  10. Remove from oven and sprinkle with remaining bacon, green onions, and optional buttery cracker topping. Bake an extra 5 minutes if using topping.
  11. Serve:
  12. Let rest 5 minutes before serving.

Notes

Make Ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Bake when ready.
Extra Creamy: Add 4 oz softened cream cheese to the base mixture.
Spicy Kick: Stir in diced jalapeños or use pepper jack cheese.
Meal Prep Friendly: Keeps well in fridge for 3–4 days; reheat covered in oven or microwave.